Easy Stuffed Portabella Pizza in a Cashew Basil Cheese Sauce

“These ridiculously cute and mouth-watering Portabella pizzas taste so much like the real thing you won’t believe they are vegan, gluten-free, and good for you! Shhh, don’t tell my husband.”

Recipe and photo courtesy of Angela from Oh She Glows.

Prep Time: 10 mins. | Cook Time: 12 mins. | Serves: 3-4

Ingredients

8 Portabella mushrooms
2 cups pizza sauce
Vegan Cashew Basil Cheese Sauce (recipe below)
1/3 cup each red, green, orange pepper, diced
1/3 cup sweet onion, diced
2-3 large basil leaves, finely diced
1 tsp red pepper flakes

Vegan Cashew Basil Cheese Sauce:
1 cup raw cashews
1/3-1/2 tsp Himalayan sea salt, to taste
1/2 tsp cold-pressed sunflower oil
1 fresh basil leaf
1 small clove garlic
1.5 tbsp nutritional yeast
1 tbsp fresh lemon juice

Method

  1. Preheat oven by setting the broiler on low. Take a baking sheet and cover with a silicone non-stick baking mat or parchment paper for easy clean up.
  2. Make your Vegan Cashew Basil cheese sauce by using the recipe below. Set aside.
  3. Remove stems of Portabellas and gently rub Portabellas with a wet cloth to clean. Place Portabellas ‘belly’ side up on the baking sheet. Spoon about 2 tablespoons of pizza sauce into each Portabella. Now spoon about 2 teaspoons of Vegan Cashew basil Cheese Sauce on top of the pizza sauce (see recipe below). Grab a cutting board and knife and chop the onion and pepper and then sprinkle onto Portabellas. Finally, shake on some red pepper flakes and sprinkle finely diced basil on top.
  4. Broil in the oven on the lowest temperature setting on the middle rack for about 10-12 minutes, watching closely as broiler temperatures vary. Serve immediately and enjoy!

Vegan Basil Cheese Sauce:
1. Place 1 cup of raw cashews in a bowl of water, cover, and soak overnight in the fridge.
2. When cashews are ready, drain and place all ingredients (cashews, Himalayan sea salt, cold-pressed sunflower oil, basil, garlic, nutritional yeast, and lemon juice) into a food processor and process until smooth, stopping to scrape sides of processor as necessary. Taste and adjust seasonings if necessary.
3. Place any leftover cheese in a container in the fridge and enjoy with chopped vegetables, crackers, bread, and chips!

Crimini Mushroom Ceviche

Ceviche is popular in coastal regions of the Americas, especially Central and South America and consists, typically, of fresh, raw seafood marinated in citrus and spiced with hot peppers. This version has the same citrusy zing that a typical ceviche would, but the mushrooms make for an interesting texture, with more bite than raw fish would have, and tastes meatier than you might think.

Recipe courtesy of Kelly from The Gouda Life.

Prep Time: 10 mins. | Cook Time: 0 mins. | Serves: 4 as a side, 2 as a main

Ingredients

2 cups (1″) diced Crimini mushrooms
1 large (2 small) jalapenos, seeds and veins removed, finely minced
Juice from 2 lemons
Zest + Juice from 1 lime
1/2 tsp salt
1 tsp honey
Handful cilantro, extra for garnish
3 green onions, sliced thin (white and green parts)
1/4 red onion, finely diced
1 small baby cucumber, diced
1 avocado, 1″ dice
Fresh ground pepper

Method

  1. Toss the diced mushrooms and jalapeno with the lemon and lime juice/zest and place in a shallow dish. Let marinate in the fridge for 30 minutes and at room temperature for another 30, stirring occasionally to make sure all the mushrooms get marinated.
  2. Once marinated, add the salt, honey, cilantro, green onion and 3/4 of the red onion. Stir to combine and let sit for 10 more minutes at room temperature.
  3. Spoon into serving dishes, glass jars or glasses make for good vessels, and top with avocado, cucumber, the remainder of the red onion, a sprinkling of cilantro and fresh ground pepper.

 

Caramelized Mushroom and Onion Dip

This caramelized mushroom and onion dip blends the meaty flavours of onions and mushrooms with the creaminess of fat free Greek yogurt. An added element is nutritional yeast, a great way to replace lost sources of vitamin B12 (found in meats), but also a way to really fill out the flavours in this dip.

Recipe and photo courtesy of Elizabeth of Guilty Kitchen.

Prep Time: 15 mins. | Cook Time: 25 mins. | Makes: 1 cup of dip.

Ingredients

2 tsp grapeseed oil or butter
1 large sweet onion, halved and sliced into thin half moons
1/3-1/2 cup beer
1/2 lb. White mushrooms, sliced thin
1 clove garlic, grated or minced
Sea salt
Fresh cracked pepper
1/3 cup plain 0% Greek yogurt
2 tsp nutritional yeast
1/4 cup green onions, sliced

Method

1. Heat oil or butter in a heavy saucepan over medium high heat. Add onions and mushrooms. Cook for about 7 or 8 minutes or until most of the liquids have been cooked off and the veggies are beginning to stick to the pan.
2. Deglaze with the beer in two additions, making sure all the beer is gone before adding the second batch. Continue to cook down for approximately 20 minutes. The veggies should be browned and caramelized, the beer all gone.
3. Remove from heat and allow to cool slightly before transferring to a bowl.
4. Blend in remaining ingredients and stir.
5. Top with green onions and serve with crusty bread, naan or pita, chips, tortillas, etc.

Barbecued Mushroom and Spinach Pizzettes

Pitas make these individual pizzas a breeze to create for a nutritious light meal or snack.

Prep Time: 10 mins. | Cook Time: 8 mins. | Serves: 4
Tip: Thinner pitas will crisp better than thicker ones. To shave Parmesan easily use a vegetable peeler. Shaved Parmesan is most attractive but if substituting grated Parmesan use only ¼ cup (50 mL).

Ingredients

3 tbsp olive oil 45 mL
2 cloves garlic, crushed 2
4 large fresh Portabella Mushroom caps 4
4 6-7″ (15-17cm) whole wheat pita breads 4
1/3 cup sun-dried tomato pesto 75 mL
4 cups baby spinach or arugula leaves (2oz/60g) 1 L
1/2 cup shaved Parmesan or Romano cheese 125 mL
Fresh ground black pepper to taste

Method

  1. In a small bowl whisk oil and garlic together, lightly brush the mushrooms on both sides with garlic oil. Barbecue mushrooms on high heat for 2-3 minutes per side or until mushrooms are slightly softened.
  2. Meanwhile place pitas on the barbecue over high heat and cook for 2 minutes on one side or until warmed through. Remove to a tray or cutting board and spread softer side with the tomato pesto.
  3. Top with spinach leaves, and then warm mushrooms, stem side up. Return to barbecue and cook for additional 2-3 minutes o until slightly crisp. Garnish with Parmesan shavings. Cut in halves or quarters and serve immediately. Add pepper to taste.

Nutritional Information

Per Serving 1 Pizzette
Calories: 370
Sodium: 784 mg
Protein : 16.1 g
Fat: 17.9 g
Carbohydrates: 40.7 g
Dietary Fibre: 6.9 g

Balsamic and Chili Glazed Mushrooms with Walnuts

This unique dish can be served over hot cooked rice or salad greens for a light vegetarian meal. It can also be served as a side dish with grilled chicken or pork.

Prep Time: 10 mins. | Cook Time: 10 mins. | Serves: 4

Ingredients

1/4 cup Each balsamic vinegar and lime juice 50 mL
3 tbsp brown sugar 45 mL
2 large cloves garlic, minced 2
1/2 – 1 tsp hot red pepper flakes 2-5 mL
1 cup broken walnut pieces 250 mL
3 tbsp vegetable or olive oil 50 mL
1 lb. fresh small mushrooms 500 g

Method

  1. In a measuring cup or small bowl mix vinegar, lime juice, sugar, garlic and red pepper flakes, set aside.
  2. Heat a large skillet or wok over medium-high heat. Add walnuts, cook and stir constantly for 2-3 minutes or until lightly toasted; remove and set aside.
  3. In same skillet heat oil over medium –high heat, add mushrooms and stir-fry for 3-4 minutes.  Add walnuts to skillet and stir in vinegar mixture while stirring constantly for 2-3 minutes or until sauce is bubbling and mushrooms are well coated. Serve on hot rice, greens or as a side dish to meats

 

Nutritional Information

Per Serving
Calories: 366
Sodium: 23 mg
Protein : 8.2 g
Fat: 29.7 g
Carbohydrates: 22.4 g
Dietary Fibre: 3.9 g